Wednesday, 24 October 2012

Chicken Liver Paté

Chicken Liver Pate has become a family gathering staple in our house at home. Whenever we all arrive home for an occasion or family gathering, Shaud (my darling Mom) always has some crackers, home-made pate and red wine at the ready, and we love her for it. There is nothing I love more than sitting around a table with some good wine, family, good friends and home-made pate....Bliss! For the price you often pay in Irish restaurants for 'home-made' pate, you would expect that it is difficult to make.....well good news, it's actually incredibly simple.

Chicken Liver Pate

Serves 6

Ingredients

600g chicken livers

65ml brandy

65ml port

65ml sherry

70g butter

4 cloves of garlic chopped

Method1. Marinate the chicken livers overnight in the alcohol and place in the fridge.2. The next day, fry the chicken livers in pan with butter and garlic ( ensuring to add the juice of the marinate to the pan). 3. Take off the heat and blend until smooth using a hand blender. 4. Place into small ramekins or dishes of your choice and chill.

E-D's Notes- I picked up these very cute dishes in Meadows and Byrne on sale for €1.00 per dish....bargain! They came in a pack of 3 so I decided to pick up two packs. They would be perfect for individual sized portion of this delicious pate at a dinner party and are just a lovely way of presenting a very simple starter.- I like to serve my pate on freshly made Melba toast or crusty white bread with onion marmalade...Yum!